Custard Ratio Calculator
Calculate the eggs and dairy needed for baked custard, creme brulee, or quiche based on the classic ratio and desired servings.
mL
Whole Eggs Needed
8 eggs
Total Dairy900 mL
Dairy (cups)3.8 cups
Sugar (approx)72 g
How to Calculate Custard Ratios
Formula
Eggs = ceil(Total Dairy / (120 mL x Style Factor))
Style Factors
Using a higher proportion of yolks to whites produces a richer, silkier custard. Many creme brulee recipes use yolks only.
Sugar
For sweet custards, about 8% of the total dairy weight in sugar is a balanced starting point.
Example Calculation
6 servings of 150 mL standard baked custard.
- 01Total dairy = 6 x 150 = 900 mL
- 02Eggs = ceil(900 / 120) = ceil(7.5) = 8 eggs
- 03Dairy in cups = 900 / 240 = 3.75 cups
- 04Sugar = 900 x 0.08 = 72 g (about 1/3 cup)
Frequently Asked Questions
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